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Stuffed Zucchini



Stuffed Zucchini
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Monica Montes for Dairy Council of California
Food Groups: Dairy, Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Mexican & Spanish
Special Features: Kids Love It, Kids Can Help Make It , Make Ahead , Vegetarian

Ingredients:

3 medium Size Zucchini
1 1/2 tablespoons canola Oil
4 ounces chopped fresh Mushrooms
2 tablespoons all purpose Flour
¼ teaspoon Salt
¼ teaspoon dried leaf Oregano, crumbled
3/4 cup reduced fat Monterey Jack Cheese
3 tablespoon Greek Yogurt
3 tablespoons Parmesan Cheese
1 ounce fresh Cilantro chopped

Preparation:

1. Cook whole zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise.
2. Scoop out centers, leaving a ¼ inch thick shell. Chop the center pulp.
3. In a skillet add oil; sauté the sliced mushrooms. Stir in flour, salt, oregano. Remove from heat.
4. Stir in Monterey Jack Cheese, yogurt topping and chopped zucchini pulp.
5. Fill zucchini shells, using about ¼ cup of stuffing mixture for each.
6. Top with grated Parmesan Cheese.
7. Place stuffed zucchini in pan to broil for 4 to 6 minutes, until hot and bubbly.
8. Sprinkle chopped fresh cilantro on top
9. Cut zucchini into 6 pieces and serve.


Nutrient Information
Calories: 156
Total Fat: 9 g
Saturated Fat: 4 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 322 mg
Carbohydrates: 10 g
Protein: 10 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 266 mg
Iron:

Cook's Notes: